Ginger and Lime Salmon

"JW and I decided to make 2010 'the summer of ginger and lime.' We used a ton of fresh ginger and limes from Memorial Day through Labor Day, and by far, this was our favorite creation. Grill it or broil it. Either way, this salmon is fantastic! We serve this with a tossed green salad and steamed jasmine rice."

Directions

Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler; if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.

Place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.

Broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.

Footnotes

Cook's Notes:

I peel ginger using the back of a teaspoon. Hold the handle in your fist and put your thumb in the 'well' of the spoon and scrape the skin off the meat of the ginger.

If you prefer to use a gas or charcoal grill, you can place prepared salmon directly onto the grill grate or on a pan heavy enough for the direct heat of the grill. Grilling time will be approximately 10 to 15 minutes.